Double Chocolate Cake
Ingredient A Cake
- 4 medium size whole eggs
- 2 egg yolks
- 100 gr sugar (me 110)
- 1/2 tsp SP (you can skip it if the eggs are fresh)
Ingredients B (sieve)
- 85 gr wheat flour
- 15 gr cocoa powder
- 1 tbsp milk powder
Material C
- 1/2 tsp Chocolate Paste (to taste)
Material D
- 120 Gr Melted Butter
Ganache Ingredients
- 300 gr Van Houten Professionl Intense Dark Compound @vanhoutenprofessional.id
- 125 ml liquid whipping cream
How to Make a Cake
- -Prepare ingredient A, mixer on high speed until thick, add ingredients B, stir briefly on low speed, as long as it's flat
- - Enter the C ingredients, mix well with a spatula and add the D ingredients and mix well until combined
- -Pour it into a 20 x 20 sized pan which has been greased and lined with parchment paper
- -hit first
- Bake in the preheated oven at 170°C for 40 minutes or until cooked or according to your respective oven.
- -after cooked remove and cool
How to Make Chocolate Ganache
- -chop the chocolate into a heat-resistant bowl + liquid whipping cream
- - Bring water to a boil in a medium saucepan, turn off the heat. Place a heatproof bowl over a pan of hot water, stir until melted and well mixed, then set aside to wait for the steam to dissipate.
- -Put it in the fridge for 10 minutes
Solution
- -cut the cake into 2 parts, spread evenly with ganache
- -The rest of the ganache is stored in the refrigerator for 5 minutes then mix briefly on medium speed for 3 minutes
- - Spread evenly on the outside of the cake with chocolate ganache
- -mix the remaining ganache until soft for cake topping (3 minutes)
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